These are the pages we love and want you to love as well. From personal blogs to historical foundations these are the sites we use and reference and want to support in all things black heritage and foodways, culinary arts and historical preservation. This is in now way an exhaustive list so if you know of any sites That you think should definitely be on the list please Contact Us and share the wealth!!!
These are sites we love for research. They are resource driven and provide great starting points for work dealing with anything from southern foodways to African diaspora.
Very cool site entirely dedicated to records that document the family and cultural heritage of African Americans in the historic rice-growing areas of South Carolina, Georgia and extreme northeastern Florida.
Academic Earth was launched in 2009 on the simple premise that everyone deserves access to a world-class education so they offer free online college courses from the world’s top universities to anyone. Check out all the history courses especially!
Blogs We Love
These are the bloggers we follow and read religiously. Very cool content and always insightful.
In my opinion Chef Todd Richards is this countries most brilliant chef. he is thoughtful, insightful, insanely talented, and most of all, a black man rocking the hell out of every culinary platform he cooks on!!! His blog is not to be missed!!
Toni Tipton Martin brings us a study of black women in American cooking. She uses the mammy imagery, specifically aunt Jemima as a juxtaposition to the extraordinary and multidimensional story black women have played in building American cooking.
Afroculinaria is a food blog authored by Michael W. Twitty, (Twitter: @Koshersoul), a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways.
Nicole Taylor, of the "Hot Grease" radio show on Heritage radio Network, writes about all things good on the food scene. Shes a Brooklynite by way of Athens Ga, so she has a southern girl spin on her very savvy and witty content. Just col stuff!!!
Will Allen and his organization Growing Power provide a model for sustainable urban farming that has become the example by which many communities are feeding themselves. Mr. Allen is doing extraordinary work so please check out the site and learn more!!
Tanya Fields and her BLK ProjeK seek to address food justice, public & mental health issues as they specifically relate to under served women of color through culturally relevant educational programming, beautification of public spaces, urban gardening.
718 (seven/eighteen) is a visionary Brooklyn-based band of chefs, artists, musicians, activists and healers working toward food justice for all through urban agriculture, community meals & nightlife events
These are the organizations working to preserve culinary history, promote the work of working chefs, or helping to network and connect the culinary community at large.
Edna Lewis inspired a generation of young African American chefs and ensured traditional Southern foods and preparations would live forever. This foundation, started by Chef Joe Randall and Chef Lewis' family, is a tribute to her life and legacy.
BCH is a proud member of the Culinary Historians of New York. Its an extraordinary organization for anyone interested in general culinary history because of the wide range of topics covered by its members.
This is a listing of the museums that deal with black history, southern foodways, or culinary history.
Nancie McDermott is the nicest, most charming people I know in food. She's so profoundly brilliant and insightful in her culinary writing on topics ranging from traditional Thai food to southern cakes and pies yet her work is down to earth and relateable.
Quintin Middleton is producing exquisite hand made knives in a little town outside of Charleston that would make any chef cry. He is known as the GQ craftsman for his artistry and style. Please support this very talented brother!!
Berlin Reed is the butcher, chef and writer behind the The Ethical Butcher. His practice is driven by personal relationships with small local farmers, a deep love of food, respect for the animals we eat and the environment on which we depend.
Good meat can change the world.The Butcher’s Guild is a fraternity of meat professionals bound by The Oath to sell good meat. Please check out the site for more information about membership or how to fine a guild butcher in your area.